A new parameter for evaluating brewing operations - the aniline index (AI)
A new analytical parameter, the aniline index (AI), has been introduced for determining thermal stress exposure of pale lagers. Determination of the AI is relatively straightforward. A rotary evaporator and a spectrophotometer are the only instruments required.
Relatively short-term thermal influences (hot filling, flash pasteurisation, pasteurisation) can be picked up in beer by determining the reduction or absence of certain enzymic activities. When evaluating longer term or intensive thermal effects (e.g. forced staling), apart from sensory methods, quantitative determination of thermal indicators (e.g. 2-furfural, gamma-nonalacton) can be considered, using chromatographic methods, after suitable preparation of beer samples (e.g. 1).6 cm).
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